Blooming Onion

Cut the top of the Sweet Onion (1).

Lace the onion cut-side down, and, using a sharp knife, make 1/2-inch cuts in a circular motion to create "petals." Flip the onion over and, using your hands, begin coaxing apart its layers.

In a large bowl, combine All-Purpose Flour (2 1/2 cups), Cayenne Pepper (1 tsp), Paprika (2 Tbsp), Dried Oregano (1/2 tsp), Salt (to taste), McCormick® Garlic Powder (1 tsp) and Freshly Ground Black Pepper (to taste).

Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each "petal."

Meanwhile, in a separate medium bowl, mix large Farmhouse Eggs® Large Brown Eggs (2) with Milk (1 cup). Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.

In a deep-fryer or a heavy Dutch oven, heat Corn Oil (as needed) to 375 degrees F (190 degrees C), adding enough oil so that the entire onion will be able to float.

Meanwhile, in a separate bowl, combine dip ingredients until well-mixed. Set aside.

In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.

Move it to a plate covered in paper towels to drain off excess oil and season with a little Seasoned Salt (1 tsp).

Serve immediately with sauce.